Vegetables
Vegetables are a wonder and a pain. And on a note – I have chosen to add “vegetables” as a category as I might not have included the vegetable that you have on hand separately in the list of ingredients. There are simply too many. …
Author: karinstub
Vegetable soup
I don’t know if it is just me – but my fridge tends to build up on a number of vegetables that I don’t use either because I forget them, I don’t use the whole batch of whatever I buy, I buy something new before …
Satay Sauce
A great sauce for chicken, pork and beef satay.
Ingredients:
1 cup roasted peanuts or cashew nuts (if salted, cut down on salt)
1/2 finely chopped onion
1 large clove finely chopped garlic
1 tsp Sambal Oelek (or 1/2 finely chopped fresh red chili)
1 can of coconut milk
1 tsp curry
1 cm finely chopped ginger
1 tsp brown sugar
1/2 to 1 tsp. fish sauce
1 tbsp olive oil
Method:
Dry roast the nuts in a pot. Roasting them bring out the taste!! Grind them in a grinder and set aside.
Fry the onion, garlic and curry in 1 tbsp of olive oil until soft. Add ginger, brown sugar, fish sauce, coconut milk and let i simmer for 10 minutes or until the mix thickens a bit.
Grind the mix adding the nuts in a food processor or just use a hand blender. I do tend to use this as it easier to clean – just remember to turn it off with taking it out of the pot.
This is so super easy and is great to accompany satays not least!
Bread – left over
Many of us have bread which we don’t finish. I often bake bread but when I do buy it, I try to buy a loaf – not sliced – knowing that we wont finish it. And when we reach that final lump of bread, you …
Chocolate Nut Caramel Chunks
I actually don’t know what to call these, but they do end up as chunks. The first time I made these, was when my 14 year old daughter had to go hiking and camping as part of a school project. My daughter had agreed to …
Nuts
Completely nuts about nuts…had to write that as it is close to the truth. I always have nuts in the drawer and use them for snacks, salads, cakes, sauces …my girls love them and they are healthy – although not slimming 😉
I have to admit that I mostly use almonds, – but cashews, peacans, peanuts, hazle nuts, walnuts, pistacio nuts…they are all good. However, – I do find that walnuts send to go stale quite quickly.
For the most easy snack in the world, try dry roasting almonds in a pan just until darkened, let them cool of slightly and then add 1 tbsp of light soy sauce and let them dry. I gurantee,- they will be gone in a minute – so make lots.
Or – when baking a cake – banana bread, to get rid of all those over ripe bananas, carrot cake, apple muffins, chocolate cake …almost whichever cake – spice it up by adding a handful of coarsly chopped nuts.
Lamb rub
Sometimes it just requires a quick rub to spice up your meat and give your meal a twist. This rub is super easy – like everything else I do. I used it for BBQ’ed lamb skewers – served with tzatziki, a small quiches and a quinoa salad – 500 g of meat was more than enough to serve our family of 5.
Ingredients:
- 500 g. lamb cut into chunks of 2.5 cm x 2.5 cm. (approximately)
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin (powder)
- 1 tsp chili flakes
- 1 tbsp brown sugar
- 1 tbsp sea salt
Method:
Place 5 (or a few more if small) bamboo skewers in cold water for 30 minutes. This is to prevent them from burning on the BBQ.
Mix the spices and crush them or grind them coarsley in a mortar (or put them in a plastic bag, place this on a flat surface like a cutting board and crush them with a rolling pin or the like).
Cut the lamb into chunks. Mix the chunks well with the crushed and ground spices in a bowl. Add the pieces to the soaked skewers and BBQ them (indirect heat) for about 15 minutes.
I serve them with tzatziki, a quinoa salad and a small quiches.
Yum!